Works about FROZEN desserts

Results: 82

Advancements in Gastronomy: A Comprehensive Exploration into the Development of Averrhoa bilimbi-Enhanced Ice Cream.

Published in:

Food Studies: An Interdisciplinary Journal, 2025, v. 15, n. 1, p. 85, doi. 10.18848/2160-1933/CGP/v15i01/85-102

By:

Rajendran, Salini Devi;
Abdul Razak, Nur Khairunnisak Athira;
Wong Fang Lian, Tracy

Publication type:

Article

Fat Replacers in Frozen Desserts: Functions, Challenges, and Strategies.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 3, p. 1, doi. 10.1111/1541-4337.70191

By:

Tang, Zhaoyi;
Yang, Shuyue;
Li, Weitian;
Chang, Jinhui

Publication type:

Article

Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 6, p. 657, doi. 10.1111/j.1365-2621.2005.01127.x

By:

Dervisoglu, Muhammet

Publication type:

Article

LOW-FAT ICE MILK MANUFACTURED WITH FRUITS OF NABQ (ZIZIPHUS SPINA-CHRISTI L.).

Published in:

Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 42, doi. 10.34302/crpjfst/2022.14.3.4

By:

Tawfek, Meranda A.;
Hussein, Marwa T.;
Rizk, Ayat E.

Publication type:

Article

RECENT ADVANCES ON KULFI– A POPULAR INDIAN FROZEN DESSERT.

Published in:

Acta Technica Corviniensis - Bulletin of Engineering, 2024, v. 17, n. 4, p. 61

By:

MONDAL, Sayantani;
DAS, Ayantika;
MONDAL, Sunanda;
BHATTACHARYA, Saikat

Publication type:

Article

Ice Cream and Frozen Yoghurt - A Suitable Carrier for Probiotics: A Review.

Published in:

Agricultural Reviews, 2022, v. 43, n. 4, p. 436, doi. 10.18805/ag.R-2331

By:

Adil, Shaikh;
Jana, A. H.;
Mehta, B. M.;
Chandgude, P. B.

Publication type:

Article

Recent advances and future challenges in the explanation and exploitation of the network glass transition of high sugar/biopolymer mixtures.

Published in:

2008

By:

Kasapis, Stefan

Publication type:

journal article

The use of spinning disc reactor for processing ice cream base – effect of ageing in making model ice cream.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1139, doi. 10.1111/j.1365-2621.2009.01934.x

By:

Akhtar, Mahmood;
Blakemore, Ian;
Clayton, Graham;
Knapper, Sarah

Publication type:

Article

The Problem Section.

Published in:

MathAMATYC Educator, 2021, v. 12, n. 3, p. 36

By:

Ecker, Michael W.;
Plett, Stephen;
Natian, Albert;
Fuller, Allen

Publication type:

Article

The use of whey protein extract for manufacture of a whipped frozen dairy dessert.

Published in:

Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 254, doi. 10.15567/mljekarstvo.2018.0402

By:

Musina, Olga;
Rashidinejad, Ali;
Putnik, Predrag;
Barba, Francisco J.;
Abbaspourrad, Alireza;
Greiner, Ralf;
Roohinejad, Shahin

Publication type:

Article

David Newnham loses his heart to Shredded Wheat.

Published in:

Nursing Standard, 2004, v. 19, n. 8, p. 31, doi. 10.7748/ns.19.8.31.s56

By:

Newnham, David

Publication type:

Article

A healthy scoop...

Published in:

Chemistry & Industry, 2012, v. 76, n. 8, p. 16

By:

Roberts, Kathryn

Publication type:

Article

RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS.

Published in:

Journal of Sensory Studies, 2010, v. 25, n. 1, p. 50, doi. 10.1111/j.1745-459X.2009.00246.x

By:

SOUKOULIS, CHRISTOS;
TZIA, CONSTANTINA

Publication type:

Article

Ice Cream: Foam Formation and Stabilization—A Review.

Published in:

Food Reviews International, 2010, v. 26, n. 2, p. 122, doi. 10.1080/87559120903564472

By:

E., X.;
Pei, Z.J.;
Schmidt, K.A.

Publication type:

Article

Functional Proteins from Biovalorization of Peanut Meal: Advances in Process Technology and Applications.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 1, p. 13, doi. 10.1007/s11130-022-01040-8

By:

Hariharan, Subramoni;
Patti, Antonio;
Arora, Amit

Publication type:

Article

Non-Traditional Starches, Their Properties, and Applications.

Published in:

Foods, 2023, v. 12, n. 20, p. 3794, doi. 10.3390/foods12203794

By:

Šárka, Evžen;
Sinica, Andrej;
Smrčková, Petra;
Sluková, Marcela

Publication type:

Article

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 2, p. 148, doi. 10.6066/jtip.2022.33.2.148

By:

Ramadhany, Putri;
Irawan, Gerry

Publication type:

Article

Effects of Lactobacillus rhamnosus GG addition in ice cream.

Published in:

International Journal of Dairy Technology, 2005, v. 58, n. 4, p. 200, doi. 10.1111/j.1471-0307.2005.00214.x

By:

ALAMPRESE, CRISTINA;
FOSCHINO, ROBERTO;
ROSSI, MARGHERITA;
POMPEI, CARLO;
CORTI, SILVIA

Publication type:

Article

Debris-Rich Basal Ice as a Microbial Habitat, Taylor Glacier, Antarctica.

Published in:

Geomicrobiology Journal, 2014, v. 31, n. 1, p. 76, doi. 10.1080/01490451.2013.811316

By:

Montross, Scott;
Skidmore, Mark;
Christner, Brent;
Samyn, Denis;
Tison, Jean-Louis;
Lorrain, Reginald;
Doyle, Shawn;
Fitzsimons, Sean

Publication type:

Article

The Eating of Ices.

Published in:

JAMA: Journal of the American Medical Association, 2014, v. 312, n. 8, p. 850, doi. 10.1001/jama.2013.279692

By:

Reiling, Jennifer

Publication type:

Article

Ice crystal recrystallization inhibition of type I antifreeze protein, type III antifreeze protein, and antifreeze glycoprotein: effects of AF (G)Ps concentration and heat treatment.

Published in:

Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 5, p. 635, doi. 10.1093/bbb/zbac020

By:

Qingbao Ma;
Mario Shibata;
Tomoaki Hagiwara

Publication type:

Article

Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 11, p. 9391, doi. 10.1002/fsn3.4494

By:

Hasan, Towhid;
Thoo, Yin Yin;
Siow, Lee Fong

Publication type:

Article

Quality performance of Indonesian frozen dessert (es puter) enriched with black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.).

Published in:

International Food Research Journal, 2016, v. 23, n. 2, p. 482

By:

Wardani, S.;
Niwat, C.;
Ahza, A. B.

Publication type:

Article

Chemical properties and sensory quality of ice cream fortified with fish protein.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 7, p. 1199, doi. 10.1002/jsfa.4299

By:

Shaviklo, Gholam Reza;
Thorkelsson, Gudjon;
Sveinsdottir, Kolbrun;
Rafipour, Fereidon

Publication type:

Article

"To Stand to One Side": Reflections on Rhetoric and Edgy Identities.

Published in:: Rhetor. Journal of the Canadian Society for the Study of Rhetoric, 2021, n. 1, p. 119
Publication type:: Article

SOBREMESAS GELADAS COM APROVEITAMENTO INTEGRAL DA ABÓBORA CABOTIÁ.

Published in:

Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 6, p. 1, doi. 10.54751/revistafoco.v17n6-053

By:

Gabriel dos Santos, Heide;
de Azevedo Gonçalves, Pauliana Braz;
Vasques Farinazzi-Machado, Flávia Maria;
Dorta, Cláudia;
Shigematsu, Elke;
Audi Giannoni, Juliana;
Bonini Pardo, Renata;
Sérgio Marinelli, Paulo

Publication type:

Article

KARABELLA DAIRY: BEYOND MILKING CARABAOS FOR WHAT THEY'RE WORTH.

Published in:

Global Journal of Business Pedagogy (GJBP), 2021, v. 5, n. 1, p. 27, doi. 10.47177/gjbp.05.01.2021.027

By:

Aure, Patrick Adriel;
Habaradas, Raymund;
Mia, Ian Benedict

Publication type:

Article

WPŁYW DODATKU INULINY NA JAKOŚĆ SORBETÓW OWOCOWYCH I WARZYWNYCH.

Published in:

Żywność, 2020, v. 27, n. 3, p. 66, doi. 10.15193/zntj/2020/124/348

By:

PRZYBYLSKI, WIESŁAW;
SIONEK, BARBARA;
JAWORSKA, DANUTA;
SPYCHALSKA, ANNA;
RUPIŃSKA, MARTYNA

Publication type:

Article

Optimization of Functional Properties of Three Stabilizers and κ-carrageenan in Ice Cream and Study of their Synergism.

Published in:

Journal of Agricultural Science & Technology, 2013, v. 15, n. 4, p. 757

By:

Bahram Parvar, M.;
Razavi, S. M. A.;
Mazaheri Tehrani, M.;
Alipour, A.

Publication type:

Article

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators.

Published in:

Molecules, 2023, v. 28, n. 7, p. 2924, doi. 10.3390/molecules28072924

By:

Buniowska-Olejnik, Magdalena;
Mykhalevych, Artur;
Polishchuk, Galyna;
Sapiga, Victoria;
Znamirowska-Piotrowska, Agata;
Kot, Anna;
Kamińska-Dwórznicka, Anna

Publication type:

Article

APPLICATION OF COMPUTATIONAL FLUID DYNAMICS TO IMPROVE SCRAPED SURFACE FREEZER OPERATION FOR PRODUCING FROZEN DESSERTS.

Published in:

Journal of the ASABE, 2024, v. 67, n. 4, p. 865, doi. 10.13031/ja.15844

By:

Panditharatne, Dimuth;
Gallagher, Lauren;
Chung, Hanwook;
Jung, Seunghyeon;
Hartel, Richard;
Choi, Christopher Y.

Publication type:

Article

THE USE OF SOYBEAN FLOUR TO IMPROVE FUNCTIONAL, CHEMICAL AND SENSORY PROPERTIES OFFROZEN YOGURT.

Published in:

Egyptian Journal of Dairy Science, 2020, v. 48, n. 2, p. 117

By:

Saleh, A. E.;
M. A. M., Moussa;
Sala, E. Abo El-khair

Publication type:

Article

Fecundity and Maturity of Orange Roughy (Hoplostethus atlanticus Collett 1889) on the Porcupine Bank, Northeast Atlantic.

Published in:

Environmental Biology of Fishes, 2006, v. 77, n. 1, p. 39, doi. 10.1007/s10641-006-9053-0

By:

Minto, C.;
Nolan, C. P.

Publication type:

Article

The Effect of Ageing at a Low Temperature on the Rheological Properties of Kahramanmaras-Type Ice Cream Mix.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 1, p. 19, doi. 10.1080/10942910600610729

By:

Dogan, Mahmut;
Kayacier, Ahmed

Publication type:

Article

What about the Use of Ice Cream as a Supplementary Diet in Chronic Kidney Disease? A Case–Control Study.

Published in:

Medical Sciences, 2024, v. 12, n. 2, p. 22, doi. 10.3390/medsci12020022

By:

Metro, Daniela;
Corallo, Francesco;
Cardile, Davide;
Gembillo, Guido;
Manasseri, Luigi;
Santoro, Domenico;
Buda, Martina;
Calabrò, Rocco Salvatore;
Bonanno, Lilla

Publication type:

Article

Assessment of Melting Kinetics of Sugar-Reduced Silver Ear Mushroom Ice Cream under Various Additive Models.

Published in:

Applied Sciences (2076-3417), 2020, v. 10, n. 8, p. 2664, doi. 10.3390/app10082664

By:

Tsai, Shu-Yao;
Tsay, Gregory J.;
Li, Chien-Yu;
Hung, Yu-Tzu;
Lin, Chun-Ping

Publication type:

Article

Shrinkage in frozen desserts.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 1, p. 780, doi. 10.1111/1541-4337.12888

By:

VanWees, Samantha R.;
Rankin, Scott A.;
Hartel, Richard W.

Publication type:

Article

THE INFLUENCE OF DIFFERENT TOTAL SOLID, STABILIZER AND OVERRUN LEVELS IN INDUSTRIAL ICE CREAM PRODUCTION USING COCONUT OIL.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 346, doi. 10.1111/j.1745-4549.2009.00418.x

By:

KURULTAY, ŞEFIK;
ÖKSÜZ, ÖMER;
GÖKÇEBAĞ, ÖZKAN

Publication type:

Article

A Novel Method for Analyzing the Ice Crystal Shape from the Curvature of Ice Crystals.

Published in:

Transactions the Japan Society of Refrigerating & Air Conditioning Engineers, 2024, v. 41, n. 4, p. 291, doi. 10.11322/tjsrae.24-21

By:

AHMED, Shafi;
Xi YANG;
Shingo MATSUKAWA

Publication type:

Article

The fishery for black scabbardfish ( Aphanopus carbo Lowe, 1839) in the Portuguese continental slope.

Published in:

Reviews in Fish Biology & Fisheries, 2009, v. 19, n. 1, p. 49, doi. 10.1007/s11160-008-9089-7

By:

Pedro Bordalo-Machado;
Ivone Figueiredo

Publication type:

Article

QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION.

Published in:

Food & Environment Safety, 2019, v. 18, n. 1, p. 36

By:

GREK, Olena;
OSMAK, Tatyana;
CHUBENKO, Larisa;
MYKHALEVYCH, Artur

Publication type:

Article

TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT.

Published in:

Food & Environment Safety, 2018, v. 17, n. 2, p. 197

By:

GREK, Olena;
OSMAK, Tatyana;
CHUBENKO, Larisa;
MYKHALEVYCH, Artur

Publication type:

Article

Ice Cream Poisoning Due to Arsenic.

Published in:: International Journal of Dermatology, 1985, v. 24, n. 5, p. 297, doi. 10.1111/j.1365-4362.1985.tb05473.x
Publication type:: Article

Ohio Ice Cream: A Scoop of History.

Published in:

2023

By:

STIVERSON, CHARLOTTE L.

Publication type:

Book Review

Sensory properties of thickened and protein-enriched plant-based frozen desserts.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 2, p. 1, doi. 10.1111/jtxs.12825

By:

Ettinger, Laurel;
Stright, Allison;
Frampton, Kaitlyn;
Baxter, Laura;
Dabas, Tanvi;
Gorman, Mackenzie;
Moss, Rachael;
McSweeney, Matthew B.

Publication type:

Article

From tastes good to mouth‐feels good: A remark for the 50 years success of the Journal of Texture Studies.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 1, p. 5, doi. 10.1111/jtxs.12507

By:

Chen, Jianshe

Publication type:

Article

The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 1, p. 92, doi. 10.1111/jtxs.12461

By:

VanWees, Samantha R.;
Rankin, Scott A.;
Hartel, Richard W.

Publication type:

Article

Functionality of strawberry powder on frozen dairy desserts.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 6, p. 556, doi. 10.1111/jtxs.12464

By:

Bilbao‐Sainz, Cristina;
Sinrod, Amanda J. G.;
Chiou, Bor‐Sen;
McHugh, Tara

Publication type:

Article

Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291

By:

Szydłowska, Aleksandra;
Zielińska, Dorota;
Sionek, Barbara;
Kołożyn-Krajewska, Danuta

Publication type:

Article

50세 이상 한국인의 칼슘 섭취에 기여하는 주요 급원 식품군 및 급원 음식 분석: 2015-2019년 국민건강영양조사 자료를 이용하여.

Published in:

Journal of the Korean Society of Food Culture, 2021, v. 36, n. 6, p. 595, doi. 10.7318/KJFC/2021.36.6.595

By:

정예승;
오지은;
조미숙;
김유리

Publication type:

Article